This quick, easy side dish is one of my hubby’s absolute favorite foods. I can see him cheesin’ from a mile away every time I make it 🙂
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Ingredients: makes 4 servings
- 10 – 12 oz fresh spinach
- 2 tablespoons butter
- 3/4 cup half and half
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon butter
- 1/8 teaspoon grated nutmeg, plus more for garnish
- 1/2 cup shredded parmesan, plus more for garnish
- Bring 3/4 cup water to a boil in a medium pot.
- Add spinach, and cover.
- Cook spinach until wilted (apr. 2 – 3 minutes).
- Drain water from spinach, pressing to remove excess water, and place spinach in a bowl.
- Reduce heat to medium, and melt butter in the same pot used to wilt the spinach.
- Stir in half and half and heavy cream.
- Season with salt, pepper, and nutmeg, and heat to just boiling.
- Add parmesan, and stir until incorporated.
- Add cooked spinach, and stir.
- If desired, divide creamed spinach into 4 ramekins. Sprinkle with reserved parmesan and a tiny bit of nutmeg.
- Serve immediately.
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justdontbelast said:
I’m making this this week. And I passed along the recipe to a friend as well. 🙂
joyandsunshine said:
Great! Thanks for sharing!
J&S
justdontbelast said:
So I FINALLY got around to making this. Deeee-lish. I had a bit too much cream for my spinach so after I fixed my bowl and ate it I decided to cook up some penne noodles and griled chicken to add to the left overs. Deeeee-lish. Quick and easy!
joyandsunshine said:
Great, great idea for leftover cream! It’s basically a riff on alfredo sauce, so I know it was G-O-O-D! Thanks for the tip 🙂
J&S